Pizza Dough Calculator
Calculate exact flour, water, salt, and yeast grams for perfect Neapolitan pizza dough.
Flour (g)595 g
Water (g)387 g
Salt (g)14.9 g
Yeast (g)3 g
Perfect Pizza Dough Every Time
Professional pizza makers use Baker's Percentages to scale recipes. In a Baker's Percentage, the total flour weight always equals 100%, and every other ingredient is a percentage of that flour weight.
What is Hydration?
Hydration is the ratio of water to flour. A 65% hydration dough means for every 1000g of flour, you use 650g of water. Higher hydration doughs (70%+) yield airier crusts but are stickier to work with. Standard Neapolitan pizza usually ranges from 60% to 65%. These are estimates and may not reflect actual values. Always verify important calculations independently.